Encapsulated Citric Acid imparts a tangy / sourly flavor to semi-dry cured sausages. The citric acid is encapsulated in a food safe ingredient which disintegrates at 150º F (smoking temperatures), so this product is intended only for usage in semi-dry cured products.

1) Grind all meat to final grind 2) Mix in all seasoning with the Encapsulated Citric Acid thoroughly 3) Stuff the sausage, smoke and cook 4) Internal temp of sausage must reach over 150 degrees for acid to release